Pan-fried whitefish is the perfect blank canvas for a medley of fresh and bright summer flavors: sweet corn, red onion, avocado, tomatoes, and basil, all tossed in a bright lime vinaigrette. The resulting dish—quick and easy to prepare—is full of flavor and color, texture and tang.

Why this recipe works:

Whitefish or other mild white-fleshed fish, cooked skin-on in butter and olive oil, is an ideal foundation for the refreshingly tangy corn-and-avocado relish.

Because the relish can be made up to 1 hour in advance, it's great for stress-free entertaining or just a relaxing meal.

Note: The relish can be made up to 1 hour in advance. If you have any leftover relish, it's also delicious served with tortilla chips.

Directions

Season fish with salt and pepper. Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming. Add fish, skin side-down, and cook, pressing gently on back of filets to ensure good contact with skin, until skin is crisp, 3 to 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily. Flip fish and cook until just cooked through, 2 to 3 minutes.

3.

Transfer fish to plates, top with relish and serve immediately.

This Recipe Appears In

Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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